Antioxidant and antitumour activities of exopolysaccharide from liquid‐cultured  Grifola frondosa  by chemical modification | Zendy

Zhang Wenna | Zendy; Lu Yongming | Zendy; Zhang Yaping | Zendy; Ding Qiuying | Zendy; Hussain Sajid | Zendy; Wu Qingxi | Zendy; Pan Wenjuan | Zendy; Chen Yan | Zendy

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Antioxidant and antitumour activities of exopolysaccharide from liquid‐cultured Grifola frondosa by chemical modification

Author(s) -

Zhang Wenna,

Lu Yongming,

Zhang Yaping,

Ding Qiuying,

Hussain Sajid,

Wu Qingxi,

Pan Wenjuan,

Chen Yan

Publication year - 2016

Publication title -

international journal of food science and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.831

H-Index - 96

eISSN - 1365-2621

pISSN - 0950-5423

DOI - 10.1111/ijfs.13059

Subject(s) - grifola frondosa , chemistry , antioxidant , polysaccharide , high performance liquid chromatography , hela , mushroom , food science , liquid culture , chromatography , biochemistry , biology , botany , in vitro

Summary Grifola frondosa is a popular edible mushroom for its tasty flavour and can be used as a dietary supplement for its functional substances. In this study, an exopolysaccharide ( EPS ), purified from the submerged culture of G. frondosa , was chemically modified to obtain its carboxymethylated ( CM ‐ EPS ) and selenising derivatives (Se‐ EPS ). The chemical characteristics of these polysaccharides were determined based on high‐performance liquid chromatography ( HPLC ) and infrared analysis ( IR ). The antioxidant and antitumour activities of EPS and its derivatives were further investigated, respectively. The results showed that the antioxidant capacity of CM ‐ EPS and Se‐ EPS were much better than that of EPS . Moreover, the Se‐ EPS could significantly inhibit the proliferation of Hela cells compared with EPS . This study demonstrated that the carboxymethylation and selenylation played a great influence on enhancing the antioxidant and antitumour activities of exopolysaccharides from G. frondosa .

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